Frequently Asked Questions
Brine or batter drawn into the airlock happen for three reasons&58;
- Foods were not compacted, eliminating air pockets
- Too much food was packed into the Pickl-It, exceeding the capacity of the fermenting chamber
- Food + brine exceeded the maximum fill
- In the case of this dosa batter, (we didn’t capture a photo and should have!), we experimented, using 2 T of the proceeding batter which made this one VERY active. It was spurting out the top of the airlock like a chocolate desert fountain.
If you find brine (or batter) in your airlock:
- Open the Pickl-It
- Remove the airlock; rinse it out
- Push the food down with the Dunk’R, removing any air
- Remove enough brine and food, reducing the contents to the maximum fill (go ahead and eat them!)
- Place the Dunk’R on the vegetables, making sure it is covered by brine
- Reinsert the airlock
- Latch the Pickl-It closed
- Refill the airlock with 1 1/2 T of water
- Snap the airlock cover into position
- Cover the Pickl-It, moving it back into a dark corner
Overflow happens, more often in the early learning stages. Be of good cheer, that overflow indicates you have a healthy, happy, active, growing lacto-fermentation in the works!
Did you know...
Hops and honey was originally used in the making of mead (or, Sima which is the Finnish version), a lightly-fermented, slightly-alcoholic season beverage. As honey became more expensive, white and brown sugars were substituted. Using hops and honey is worth every effort, creating a taste of tradition.
—Traditional Fermented Honey Mead
I give up on the Harsch Crock. I made more mold than food, and couldn’t get it sanitized. Besides, I’m tired of lifting it. Your Pickl-It is like a dream come true. Here’s an order for more…
—Mary P. - Oregon